Description
Classic Italian Spaghetti Carbonara featuring crispy pancetta, creamy egg-based sauce, and sharp Pecorino Romano cheese, tossed with perfectly cooked al dente spaghetti for a rich and comforting meal.
Ingredients
Scale
Meat
- 12 oz. pancetta or guanciale, cut into 1/4” pieces
Pasta
- 1 lb. spaghetti
- 1 tbsp. kosher salt (for pasta water)
Sauce
- 5 large egg yolks
- 1 large egg
- 4 oz. Pecorino Romano, finely grated (about 2 cups)
- Freshly ground black pepper, to taste
Instructions
- Cook the pancetta: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until it turns golden brown and crispy, about 20 to 25 minutes. Once done, transfer the pancetta to a paper towel-lined plate to drain excess fat.
- Boil the pasta: In a large pot, bring 10 cups of water combined with 1 tablespoon of kosher salt to a boil. Add the spaghetti and cook according to package instructions until al dente. Stir occasionally to prevent sticking. Before draining, reserve 1/2 cup of the pasta cooking water.
- Prepare the sauce mixture: While the pasta cooks, whisk together the 5 egg yolks, 1 whole egg, and 4 ounces of finely grated Pecorino Romano cheese in a large heatproof bowl until just combined.
- Toss pasta with sauce: When the pasta is ready, immediately transfer it from the pot to the egg and cheese mixture. Add the crispy pancetta and 1/4 cup of the reserved pasta water. Stir vigorously, adding an additional 2 to 4 tablespoons of pasta water if the sauce seems too thick. Continue stirring until the cheese has melted and the sauce becomes smooth and glossy. Season generously with freshly ground black pepper to taste and serve immediately.
Notes
- Use guanciale if available for a more authentic flavor, but pancetta works well as a substitute.
- Be sure to stir the pasta quickly with the egg mixture off the heat to prevent the eggs from scrambling.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Freshly ground black pepper is essential for the signature peppery flavor in Carbonara.
- Serve immediately for best texture and flavor as the sauce will thicken upon standing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti Carbonara, Italian pasta, pancetta pasta, creamy carbonara, Pecorino Romano recipe
